Name: Lentil Protein Crackers (3 Ingredients, Easy) Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: Gluten-Free
Ingredients: 3/4 cup dried lentils (any variety such as tan, red, or green lentils); 60 grams nuts or seeds of choice (approximately 1/3 to 1/2 cup); Boiling water for soaking; 1 1/2 cups fresh water; 1 teaspoon baking powder (certified gluten-free, as needed); Optional: 1/2 to 3/4 teaspoon salt

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Introduction

Lentil protein crackers are a simple, nutritious snack made from just three main ingredients. They’re easy to prepare, gluten-free, and packed with plant-based protein, perfect for a healthy crunch anytime.

A metal basket filled with many square crackers, each cracker having a golden brown color and a rough, grainy texture, stacked unevenly inside the basket. The basket sits on a white marbled surface with scattered small lentils around it. In the background, there is a soft-focus patterned cloth with green, blue, and white colors. The overall setting is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup dried lentils (any variety: tan, red, or green)
60 grams nuts or seeds of choice (about 1/3 to 1/2 cup)

Boiling water for soaking
1 1/2 cups fresh water

1 teaspoon baking powder (certified gluten-free, if needed)
Optional: 1/2 to 3/4 teaspoon salt

Instructions

Soak the lentils and nuts: Place the lentils and nuts or seeds in a medium bowl. Cover with boiling water and let sit for 20 minutes. Drain through a sieve or colander and discard the soaking water.
Preheat the oven: Set your oven to 350°F (180°C). Line a large rimmed baking sheet with a silicone baking mat or parchment paper.
Blend the mixture: In a blender, combine the drained lentil and nut mixture with 1 1/2 cups of fresh water until completely smooth. Scrape down the sides, then add the baking powder and salt, blending again briefly.

Spread the batter: Pour the batter onto the prepared baking sheet. Lift and tilt the sheet to spread the batter evenly over the surface.
Bake the crackers: Bake for 20 minutes in the preheated oven.
Cut the crackers: Remove the baking sheet and cut the baked batter into rectangles or squares (about 8 x 8 rows for 64 crackers). Return the cut crackers to the oven.

Bake again until crispy: Bake 30 to 35 minutes longer until the crackers are golden brown and feel firm to the touch.
Finish baking if needed: Remove crackers that are done. If some are still soft, keep them on the sheet and bake for a few more minutes until crisp.
Cool: Transfer the crackers to a cooling rack and let them cool completely before serving.

Tips & Variations

Try different nuts or seeds like almonds, sunflower seeds, or pumpkin seeds to vary the flavor and texture.
Add your favorite herbs or spices to the batter before baking for a savory twist.
Use certified gluten-free baking powder if you need to keep this recipe gluten-free.

Storage

Store these crackers in an airtight container at room temperature for up to one week. To keep them crispy, avoid humid environments. Reheat briefly in a low oven if they lose their crunch.

How to Serve

A white plate is filled with many rectangular brown crackers stacked unevenly, showing a rough and slightly grainy texture on each cracker's surface. The crackers have a baked, golden-brown color with some darker and lighter spots, and they are arranged in overlapping layers making the pile look thick and full. Around the plate, light brown lentils are scattered on a white marbled surface, adding contrast and extra detail to the scene. A colorful cloth with green, blue, and white patterns sits nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried lentils?

It’s best to use dried lentils for this recipe because soaked and blended dried lentils create the right texture. Canned lentils are too soft and watery, which can affect the cracker batter consistency.

What nuts or seeds work best for these crackers?

You can use any nuts or seeds you like, such as almonds, cashews, sunflower seeds, or pumpkin seeds. Just ensure they are raw or lightly toasted and not salted or flavored for the best results.